This cottage cheese mushroom soup is rich, savory, and creamy without depending on heavy cream. Sautéed mushrooms, onion, garlic, thyme, broth, and blended cottage cheese create a smooth, comforting soup that works beautifully for lunch, a light dinner, or an easy starter.
The cottage cheese is blended before it goes into the pot, so it becomes part of the creamy base rather than leaving visible curds in the soup. The mushrooms bring deep umami flavor, while a small amount of Parmesan adds a savory finish. Use vegetable broth for a vegetarian mushroom soup, or chicken broth for a slightly fuller flavor.
Creamy mushroom soup feels special enough to serve with crusty bread for guests, but it is simple enough for an ordinary weeknight. The recipe uses one pot and common ingredients, and it can be adjusted with spinach, cooked chicken, wild rice, or your preferred herbs.
Why You’ll Love This Mushroom Soup
Creamy mushroom soup without heavy cream
Many classic cream of mushroom soup recipes use a generous amount of heavy cream. This version uses cottage cheese to create a creamy texture with a lighter ingredient list. When blended until smooth, cottage cheese makes the soup velvety and adds a slightly tangy flavor that balances the earthy mushrooms.
The soup is also thickened naturally by blending a portion of the cooked mushrooms and onion with the cottage cheese. You do not need a flour-heavy roux to create body, although you can add a small amount of flour if you prefer an especially thick mushroom soup.
A high-protein cottage cheese soup recipe
Cottage cheese adds more protein than many traditional cream-based soup ingredients. This makes the mushroom soup more satisfying as a meal, especially when you pair it with toast, a sandwich, roasted vegetables, or a salad.
White mushrooms are also a low-calorie ingredient that brings flavor and texture to the recipe. USDA-based nutrition references list raw white mushrooms at about 22 calories and 3.1 g protein per 100 g, although the exact nutrition of the finished soup depends on the cottage cheese, broth, cheese, and serving size you use.getfoodfacts
Rich umami flavor from sautéed mushrooms
The secret to a flavorful homemade mushroom soup is to brown the mushrooms properly. Do not rush this step. Mushrooms release moisture as they cook, and once that moisture evaporates, they begin to brown and develop a deeper, more savory flavor.
Cremini mushrooms, also called baby bella mushrooms, are an excellent choice because they have a more robust taste than standard white button mushrooms. You can use a combination of cremini, white button, shiitake, or portobello mushrooms for more complex flavor.
Ready for an easy lunch or dinner
This cottage cheese mushroom soup takes about 35 minutes from start to finish. It is easy enough to prepare on a busy day, especially if you buy pre-sliced mushrooms.
Serve a bowl with toasted sourdough, garlic bread, a grilled cheese sandwich, or a crisp green salad. For a more substantial dinner, add cooked shredded chicken, white beans, cooked wild rice, or lentils.
Ingredients for Cottage Cheese Mushroom Soup
Best mushrooms: cremini, button, or baby bella
Cremini mushrooms are my preferred choice for this creamy mushroom soup because they have a deeper color and earthier flavor. They are sometimes sold as baby bella mushrooms. White button mushrooms also work well and are usually easy to find and budget-friendly.
For a more restaurant-style flavor, use a mix of mushrooms. Try 12 ounces of cremini mushrooms plus 4 ounces of shiitake mushrooms. If you use larger portobello mushrooms, remove the tough stems and slice the caps thinly before cooking.
Wipe mushrooms clean with a damp paper towel or rinse them quickly, then dry them well. Avoid soaking mushrooms in water because they can absorb moisture and become harder to brown.
Cottage cheese for a smooth and creamy base
Use plain cottage cheese, either full-fat, 2%, or low-fat. Full-fat cottage cheese makes the richest soup, while low-fat cottage cheese works well if you want a lighter result.
The key is to blend the cottage cheese until it is completely smooth. A blender or food processor gives the silkiest texture. If the cottage cheese is cold from the refrigerator, let it sit on the counter for 10 to 15 minutes while you cook the mushrooms. This helps it warm slightly before you add it to the soup.
Garlic, onion, thyme, and black pepper
Onion and garlic make the savory foundation of the soup. A yellow onion is reliable and mild, but a shallot gives the soup a slightly sweeter, more refined flavor. You can use either.
Dried thyme is an easy pantry herb that pairs perfectly with mushrooms. Fresh thyme leaves are also delicious; use about 1 tablespoon fresh thyme in place of 1 teaspoon dried thyme. Black pepper is important here because it cuts through the creaminess and enhances the mushrooms’ earthy flavor.
Vegetable broth, chicken broth, and Parmesan options
Vegetable broth keeps this recipe vegetarian, while chicken broth adds more savory depth. Choose low-sodium broth when possible, because cottage cheese and Parmesan can both contribute salt.
Parmesan is optional but highly recommended for an extra layer of umami. For a vegetarian recipe, check that your Parmesan is made with vegetarian rennet, or use a vegetarian hard cheese alternative. If you avoid dairy cheese but still want added savory flavor, try 1 to 2 tablespoons of nutritional yeast.
How to Make Cottage Cheese Mushroom Soup
Brown the mushrooms for deeper flavor
Heat olive oil and butter in a large Dutch oven or soup pot over medium-high heat. Add the sliced mushrooms in an even layer. It is important not to crowd the pan too much. If your pot is small, cook the mushrooms in two batches.
Let the mushrooms cook without stirring for 2 to 3 minutes. This gives them time to release moisture and develop color. Continue cooking for another 6 to 8 minutes, stirring occasionally, until they are deeply browned and most of their liquid has evaporated.
Set aside about ½ cup of the browned mushrooms if you want a beautiful, textured garnish for the finished soup. These mushrooms can be spooned over each serving just before serving.
Cook the onion, garlic, and thyme
Reduce the heat to medium. Add the diced onion to the pot with the mushrooms and cook for 4 to 5 minutes, until softened. If the pot looks dry, add a small splash of olive oil or butter.
Add the minced garlic, thyme, salt, and black pepper. Stir for 30 seconds, just until fragrant. Garlic cooks quickly, so do not let it brown or burn.
If you want a slightly thicker soup, sprinkle 1 tablespoon of all-purpose flour over the mushroom mixture at this point. Stir for 1 minute to cook away the raw flour taste. This step is optional because the blended cottage cheese and mushrooms already give the soup some thickness.
Simmer with broth until tender
Pour the vegetable broth or chicken broth into the pot. Use a wooden spoon to scrape up any browned bits from the bottom; these add extra mushroom flavor to the soup.
Bring the soup to a gentle boil, then reduce the heat and simmer for about 10 minutes. This allows the flavors of the mushrooms, garlic, onion, and thyme to blend together.
For a deeper flavor, add 1 teaspoon of soy sauce or tamari. It will not make the soup taste like soy sauce; it simply enhances the umami flavor of the mushrooms. Use tamari if you need a gluten-free option.
Blend with cottage cheese until silky
While the soup simmers, blend the cottage cheese until completely smooth. Then carefully blend part of the hot soup with the cottage cheese. You can use an immersion blender directly in the pot, or transfer the mixture in batches to a countertop blender.
For a rustic soup, blend about half of the mushroom mixture and leave the rest chunky. For a smoother cream of mushroom soup texture, blend most or all of the soup. If using a countertop blender, blend hot soup in small batches and do not seal the lid tightly; hot steam needs a safe way to escape.
Return the blended soup to the pot over low heat. Stir in the Parmesan cheese and heat gently until warm. Avoid a vigorous boil after adding cottage cheese because gentle heat gives the smoothest result.
Recipe Tips and Variations
How to get a smooth mushroom soup texture
For the smoothest cottage cheese mushroom soup, blend the cottage cheese first before it comes into contact with the hot soup. Then blend it with some of the cooked mushroom mixture until no visible cottage cheese curds remain.
A high-speed blender gives the silkiest result, but an immersion blender also works. If the finished soup seems too thick, add broth a few tablespoons at a time. If it seems too thin, simmer it uncovered for a few minutes or blend a larger portion of the mushrooms.
Make it vegetarian with vegetable stock
Use vegetable broth instead of chicken broth to make this a vegetarian mushroom soup. Because broth is a major flavor component, choose a good-quality broth that tastes pleasant on its own.
You can boost the savory character with nutritional yeast, white miso paste, soy sauce, tamari, or vegetarian Parmesan. Add miso or Parmesan at the end over low heat rather than boiling the soup after adding it.
Add spinach, wild rice, or chicken
For extra vegetables, stir in a few handfuls of baby spinach at the end of cooking. The spinach wilts in just 1 to 2 minutes and adds color to the creamy mushroom soup.
For a heartier meal, add 1 to 2 cups of cooked shredded chicken. Cooked wild rice is another excellent addition that turns this into a filling mushroom and rice soup. Add cooked grains only after blending so they keep their texture.
Swap Parmesan for nutritional yeast if needed
Parmesan adds a salty, nutty flavor, but nutritional yeast is a good dairy-free alternative. Start with 1 tablespoon, taste, and add more if desired.
You can also skip both Parmesan and nutritional yeast. In that case, make sure to season the soup generously with black pepper, thyme, and a small splash of soy sauce or tamari for added depth.
Serving and Storage Ideas
Best toppings for creamy mushroom soup
Top this soup with the reserved sautéed mushrooms for a more appealing presentation. Fresh thyme, parsley, chopped chives, cracked black pepper, grated Parmesan, or a small drizzle of olive oil are all good finishing touches.
For a little crunch, add homemade croutons, toasted breadcrumbs, or crushed crackers. If you want a richer soup, finish each bowl with a spoonful of Greek yogurt or a drizzle of cream.
What to serve with mushroom soup
Creamy mushroom soup pairs especially well with bread. Serve it with sourdough toast, crusty French bread, garlic bread, focaccia, or a grilled cheese sandwich.
For a lighter meal, pair it with a green salad with lemon vinaigrette, arugula salad, roasted asparagus, or a simple cucumber salad. If you are serving the soup as a starter, it works well before roast chicken, pasta, or a vegetable tart.
How long does mushroom soup last in the fridge?
Cool the soup slightly, transfer it to airtight containers, and refrigerate it promptly. Most cooked soups and stews are generally best used within 3 to 4 days when refrigerated properly.scmp+1
Reheat the soup gently in a saucepan over low heat, stirring occasionally. Add a splash of broth, milk, or water if it thickens in the refrigerator. Avoid bringing it to a vigorous boil after reheating, especially because it contains cottage cheese.
Can you freeze cottage cheese mushroom soup?
You can freeze this soup, but dairy-based soups may separate slightly after thawing. For the best texture, freeze the mushroom soup before adding the cottage cheese and Parmesan. When ready to serve, thaw the soup overnight in the refrigerator, reheat it gently, then blend in fresh cottage cheese and stir in Parmesan.
If you freeze the completed soup, thaw it slowly in the refrigerator and reheat it over low heat. A quick blend with an immersion blender can help restore a smooth texture if the soup separates.
Cottage Cheese Mushroom Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 16 ounces cremini mushrooms or baby bella mushrooms sliced
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 tablespoon all-purpose flour optional, for a thicker soup
- 3 cups low-sodium vegetable broth or chicken broth
- 1 teaspoon soy sauce or tamari optional
- 1 cup cottage cheese full-fat, 2%, or low-fat
- ¼ cup finely grated Parmesan cheese plus more for serving
- ½ cup milk or extra broth optional, to thin the soup
- Fresh thyme chopped parsley, chives, croutons, or reserved mushrooms, for serving
Instructions
- Heat the olive oil and butter in a large Dutch oven or soup pot over medium-high heat.
- Add the sliced mushrooms in an even layer. Cook without stirring for 2 to 3 minutes, then continue cooking for 6 to 8 minutes, stirring occasionally, until the mushrooms are browned and their moisture has mostly evaporated.
- Reserve about ½ cup of browned mushrooms for serving, if desired.
- Reduce the heat to medium. Add the diced onion and cook for 4 to 5 minutes, until soft and translucent.
- Add the garlic, dried thyme, salt, and black pepper. Stir for 30 seconds, until fragrant.
- If using flour, sprinkle it over the mushroom mixture and stir for 1 minute.
- Pour in the vegetable broth or chicken broth. Stir in the soy sauce or tamari if using, scraping any browned bits from the bottom of the pot.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 10 minutes.
- While the soup simmers, blend the cottage cheese until smooth in a blender, food processor, or with an immersion blender.
- Turn the heat to low. Blend about half of the soup with an immersion blender, leaving some mushrooms whole for texture. For a smoother soup, blend more of the mixture.
- Stir in the blended cottage cheese and Parmesan cheese. Heat gently for 2 to 3 minutes, stirring often, until warm and creamy. Do not boil vigorously.
- Add milk or extra broth if you prefer a thinner soup. Taste and adjust the salt and black pepper.
- Serve warm with reserved sautéed mushrooms, fresh thyme, parsley, chives, croutons, or extra Parmesan.
Notes
- Use vegetable broth and vegetarian Parmesan to keep the soup vegetarian.
- Use tamari rather than standard soy sauce for a gluten-free option.
- Blend the cottage cheese fully before adding it to the soup for the smoothest creamy texture.
- Add cooked chicken, spinach, white beans, or cooked wild rice after blending to make the soup more filling.
- Store cooled leftovers in an airtight container in the refrigerator and use within 3 to 4 days.scmp+1
- For the best freezer texture, freeze the soup before adding cottage cheese and Parmesan, then add those ingredients after thawing and reheating.
